Stuffed green chillies (gochu jeon)

Ingredients

• 200 g pork mince
• 300 g medium firm tofu, dried with paper towel
• ½ cup finely diced onion
• 2 cloves garlic, finely chopped
• 1 tsp ginger, finely chopped
• 2 green onion (shallots), finely chopped
• 2 tbsp cooking sake                                          
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 1 tsp caster sugar
• ½ tsp ground pepper
• 2 tsp salt
• 1 tbsp plain flour for mix
• ⅓ cup plain flour for coating
• 20 green chillies, halved
• 2 eggs, beaten
• ¼ cup (60 ml) vegetable oil for pan-frying

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Combine the mince, tofu, onion, garlic, ginger, green onions, sake, soy sauce, sesame oil, sugar, pepper and salt in a bowl. Add 2 tsp flour and mix. Stuff the green chillies with the pork mixture.

Lightly roll the stuffed chillies in the flour, shaking off excess. Dip the chillies into the beaten eggs.

In a large frying pan, add vegetable oil and gently pan-fry the chillies over medium heat until the pork mixture is cooked through (the chillies should be golden on the meat side and lightly green on the chilli side). Continue pan-frying with the remaining stuffed chillies.

Note

• The leftover mince mixture is usually formed into small bite-sized patties that are pressed down, rolled into flour and dipped into egg mixture and pan-fried like the stuffed chillies. The patties accompany the stuffed chillies.

Photography by Alan Benson